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Ham and Cheese Puff


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  • 2 sheets frozen puff pastry, 10" x 15", thawed
  • 1 pound ham, dry cured (deli is okay), thinly sliced
  • 4 oz cheddar cheese, grated
  • 1/4 cup sour cream
  • 1 tsp dried dill or 1 tbsp fresh
  • 1 egg for egg wash


Servings 8


Step 1

Combine sour cream and dill; set aside. If your ham is very moist, it is best to spread it out on a rack over a sheet pan and dry in a 300 degree oven for 10 minutes.

Roll out puff pastry sheets to the size of a half sheet pan. Place 1 sheet on a parchment lined half sheet pan. Spread the sour cream mixture on the pastry leaving a 1 inch border for sealing.

Arrange the ham over the sour cream and sprinkle the cheese over the ham. Beat the egg in a small bowl with a little water and brush on the order of the pastry before placing the second puff pastry sheet on top.

Seal the edges with a fork or decorative tool. Brush the top with the egg wash and cut slits in the pastry for steam to escape.

Bake 20-25 minutes at 400 degrees until nicely browned and puffed.

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